Vegan Chow Mein

Ingredients

• about 450 g Chow Mein Noodles
• 2 tbsp Vegetable Oil
• 1 cup Carrots
• 1 cup Cabbage
• 1 cup Bell Peppers
• 1/2 cup Onion
• 3 tbsp Soy Sauce
• 1 tsp Sesame Oil
• 1 tbsp Rice Vinegar
• 1 tsp Sugar
• 1 tsp Ginger
• 1 clove Garlic

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large pot of water to a rolling boil. Add the about 450 g of Chow Mein Noodles and cook for 3-5 minutes, or until the noodles are tender but still have a slight chew. Drain the about 450 g of Chow Mein Noodles well in a colander and set them aside.
2. 2In a small bowl, combine 3 tbsp of Soy Sauce, 1 tsp of Sesame Oil, 1 tbsp of Rice Vinegar, 1 tsp of Sugar, 1 tsp of minced Ginger, and 1 clove of minced Garlic. Stir these ingredients together with a fork or whisk until the 1 tsp of Sugar is fully dissolved.
3. 3Place a large wok or a large 30.48 cm skillet on the stove. Add 2 tbsp of Vegetable Oil and heat over medium-high heat, approximately 190°C, until the oil shimmers slightly.
4. 4Add the 1 cup of thinly sliced Carrots, 1 cup of thinly sliced Cabbage, 1 cup of thinly sliced Bell Peppers, and 1/2 cup of thinly sliced Onion to the hot oil. Stir-fry constantly for 5-7 minutes, until the vegetables are slightly softened but still retain a crisp texture.
5. 5Add the cooked about 450 g of Chow Mein Noodles to the pan with the stir-fried vegetables. Pour the prepared sauce evenly over the noodles and vegetables.
6. 6Continue to stir-fry all ingredients together for another 2-3 minutes, tossing constantly, until the noodles and vegetables are thoroughly coated with the sauce and heated through. Serve immediately.

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